A friend sent me a story about a shortage of pumpkin this year and said I may have to find an alternative to my personal favorite traditional Thanksgiving dish, pumpkin pie. Yes, there are alternatives like minced meat or pecan; and some folks prefer sweet potato pie. Not me, I will cook all day, set out my fine china and serve the perfect Thanksgiving dinner for family and guests, but my mind is fixated on that slice of pumpkin pie drenched in savory spices with a dollop of whipped topping!

Some people love turkey, others look forward to the mashed potatoes and gravy, maybe for you it is the cranberry sauce or the creamed onions… (I’ve yet to find anyone craving the green bean casserole, so maybe we’ll skip that this year!), my favorite is the pumpkin pie!

I prefer my step-father’s recipe that he prepares from scratch, I’m fine with a canned recipe or even a frozen Edwards Pumpkin Pie… this is what kicks off my holiday spirit!!

You can only image my horror when I learned there may not be enough pumpkin to go around this Thanksgiving! Should you hide your pumpkin from plain sight? Possibly, because I will find a pumpkin, somewhere… when you find yours, try this great recipe:

Pumpkin Pie Recipe

Ingredients:
3/4 cup brown sugar packed.
1 1/2 tbl sugar.
3/4 tsp cinnamon.
1/2 tsp ginger.
1/2 tsp nutmeg.
1/4 tsp allspice.
2 cup pumpkin.
1 1/4 cup evaporated skim milk.
3/4 cup egg whites whipped.
2 1/2 tsp vanilla.

Directions:
Preheat oven at 375. Make pie crust. In a mixing bowl, combine sugars, cinnamon, ginger, nutmeg, and allspice. In another mixing bowl, combine pumpkin, milk, egg whites, and vanilla. Mix dry ingredients with wet ingredients just until moistened. Pour into prepared pie pan. Bake the pie for 50 to 60 minutes, or until crust is nicely browned and the filling is set in the center when jiggled.